萝卜叶酱菜加工过程中营养素的变化研究

Changes in Nutrient Content of Radish Leaves during Pickling

为充分利用天津沙窝萝卜叶资源,按照传统酱菜工艺,将其制成萝卜叶酱菜。比较测定了不同加工阶段萝卜叶酱菜中的水分、蛋白质、酸度、叶绿素、亚硝酸盐、盐分、水溶性总糖、还原糖及微生物数量的动态变化。试验结果表明,在加工过程中,水分、蛋白质、总酸呈现先降低后升高的变化趋势。叶绿素a、叶绿素b、总叶绿素、水溶性总糖和还原糖呈总体下降的变化趋势。盐分呈先上升后下降再上升的趋势。亚硝酸盐在出现一个"亚硝峰"后又急速下降,成品中的亚硝酸盐含量均远远低于国家标准规定的酱腌菜亚硝酸盐小于20 mg/kg的要求。细菌、霉菌、酵母菌呈整体下降的趋势。该研究为萝卜叶酱菜在工业化生产中的条件控制及安全性提供了依据。

In this study, radish leaves were used to produce pickle according to the traditional pickling process for vegetables. The dynamic changes in acidity and moisture content, crude proteins, chlorophyll, nitrites, salt, total water-soluble sugar, and reducing sugar were determined at different processing stages and compared. The results showed that acidity, moisture and protein content showed an increasing trend from the initial stage of processing. The chlorophyll a, chlorophyll b, total chlorophyll, total water-soluble sugar, and reducing sugar contents showed an overall declining trend during processing. Salinity increased initially, and then decreased, followed by a subsequent increase during late-stage processing. Nitrite content decreased rapidly after attaining the ＂nitrite peak,＂ and the nitrite level in the final product was considerably lower than the national standard for pickled products, at 20 mg/kg. Microbial detection tests showed decreasing trends in the total number of bacteria, mold, and yeast during processing. This study provides a basis for optimizing the processing conditions and adherence to food safety standards in the industrial production of radish leaf pickle.